It feels so good to be home (my home in Singapore that is) with my family! As we decided to fly back for Chinese New Year, it will be Little One’s and Pierre’s first experience of what is Chinese New Year all about.😁 The flight was a bit long but our daughter slept through most of it, although she was woken up a few times by the crying baby next to us. There are a few perks about flying with a baby however, namely cutting through the line to board and getting seats with extra leg room (sweet precious leg room…)
Little One found her new surroundings a bit strange at first but she quickly adapted and also warmed up to my family rather quickly. She loves playing balls with our family dogs and like to pat them – she even tried to hug and carry one of them. She adapted to the new languages very well and has even said new words in the last 3 days.🙂 On the part of my family, even my mom is learning a bit of French in order to understand what is Little One saying like gateau (cakes), l’eau (water), oiseau (bird) or dodo (sleep). She also loves my mom’s cooking, as she polishes off her bowl at each meal all by herself. Hahaha… I guess I’m not that a good cook after all.😉
One of the dishes that I have been loving ever since I was a little girl (and apparently Little One and Pierre too) is this simple and quick White Peppered Pork Slices. I was over the moon when my mom made this the other night.
White Peppered Pork Slices
Ingredients
- Pork (cut into big slices)
- Ground white pepper
- Black soya sauce
- Potato flour or cornflour
- a bit of sugar
- oil (for frying)
Directions
- Tenderize the pork slices.
- Coat the slices with ground white pepper (to your desired amount).
- Add some dark soya sauce and a little bit of sugar on it and marinate them well with your hands.
- Then sprinkle some potato flour on it and mix them well.
- Heat up some oil in a frying pan or wok till hot, fry the marinated pieces for a few minutes or until cooked. Then drain it on paper towel.
- Serve it while hot. Can be taken as part of the main dishes.
Conclusions
Deliciously good – the photo doesn’t do this dish any justice. It’s not exactly a good looking dish but I assure you it tastes better than it looks. Taste wise: a wonderful mix of pepper soya taste and smell with tint of pepperish hot (but not spicy hot). It’s quite addictive – hard to stop at one. It’s a bit dry so you might want to eat it with a “wet” side dish (i.e: not plain rice).
Notes
My mom always does her own ground white pepper. It is more fragrant and it stays that way for a long long time.
How to make your own ground white pepper?
- Sift the white pepper seeds to remove any unwanted particles.
- Put the seeds in a sieve and run it under tape water to wash it. Drain off water well.
- Heat up the pan or wok till hot, stir-fry the drained white pepper seeds (without oil) till they are dry and give out a crackling sound. Continue to sauté for another 4 or 5 minutes, then take it off heat and let it cool.
- Grind the cooled seeds in a grinder and store the ground white pepper in an air tight container.
